I need advice about secondary fermentation temperature

[Beer604]

Hi,
This is my first post here, and I think this is a great resource for every home brew enthusiast. I t contains a wast amount of information.

Now to my concern. I brewed a Pilsner recipe and used the Wyest 2112.
Fermented it for 12days @ 58-59f (14-15c) racked into secondary, now it is in secondary for 6 days. Since I racked it the temperature slowly dropped down to 53F (12c).
According to Wyeast website the 2112 works at 58-68° F (14-20° C)

I was planing to leave in secondary for two weeks, could I have any potential problems when bottling? I would assume the yeast went dormant at this low temperature. Should I just bottle it now, or wait the two weeks as planned? Will there be enough yeast in suspension and will it carbonate when I bring it up to room temperature?

When racking the OG was 1012 (if i measured it right)

Thank you.

 

[pompeiisneaks]

lagers do best if you lager them longer (lagering means 'to store') I lagered mine for like 5-6 weeks at a minimum... and about 45deg F if I recall... but you are welcome to try and see what you get...

You learn from from trial and see what it comes out like.

 

[Beer604]

It is not a true lager since i used the 2112 yeast.
I'm just not sure by going that cold
would negatively effect that particular
yeast regarding carbonation after bottling.

 

[osagedr]

2112 is a lager yeast, so it's a "true lager." Now, it is up to you to decide whether you want to go through the "lagering process" of gradually dropping temps, extended cold conditioning, etc., but it's a lager regardless.

Literally millions of batches of lager have bottle carbed effectively after a very long, very cold lagering period. Yes, you will still have plenty of yeast in suspenstion to carbonate your beer (minimum 3 weeks at 70 degrees). For peace of mind you may add more yeast at bottling, but you probably don't have to.

As another poster said, do whatever you like and see what happens. You will miss out on some of the "lager character" if you skip most/all of the lagering process, but you will still get beer and you will probably like it. Hell, you can bottle then store some of your bottles at 33 degrees for months to accomplish nearly the same thing if you like.

Thanks for the heads-up on the Wyeast 2112--I might have to try this yeast soon.